Instruction manual

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• Slit open the chilli, remove the
seeds and stalk then roughly
chop and place in a medium
sized bowl
SPICY DISHES
FRESH GREEN CURRY PASTE
• Roughly chop the ginger (no
need to peel) and add into the
bowl along with the garlic and
half the oil
• Snip in the coriander stalks but
reserve the leaf sprigs.
• Pulse with the Dualit hand
blender to a chunky purée then
add the remaining oil, coconut
cream, if using, ground spices,
lemon juice and some salt and
pepper
• Whiz until smooth then add the
coriander sprigs and pulse for a
few seconds to incorporate
• Scoop the mixture into a lidded
jar and keep in the fridge until
required
The paste makes enough for 3-4
chicken breasts or salmon steaks, or
400g (14oz) of peeled prawns
• To make the curry, stir fry the
chicken breasts (chopped), the
salmon (cubed), or the prawns in
a little hot oil for 2-3 minutes (the
chicken will take longer than the
fish – about 6-8 minutes,
depending on the size of the
pieces) then mix in the curry
paste
• Stir well, cook for 2-3 more
minutes and add a small cup of
water to thin a little
• Simmer for a couple more
minutes and serve straight away
with steaming basmati rice
22
TO THE MAKE THE CURRY
220306_quark file for hand blender.qxp 5/15/2006 11:34 Page 22